Saturday, June 18, 2011
Key Lime Pie For Your Soul!
OK, you MIGHT have heard Avocados are the shiz nit. Here is some general info, just in case.
I could do a month of posts on avocado recipes alone. It never fails me. It's good in just about everything, my favorite way is right off the pit. It makes a great snack, meal, supplement, thickener, savory, sweet friend to just about .. everything.
The avocado pudding/pie has certainly been done before. Although I find most recipes for raw desserts a little heavy on the nuts, too sweet and too complicated, although almost always beautiful.
This is EASY. (and way healthier than the SAD version!) And you can use this as a template for any 'pie' you want to invent. Changing up the filling when needed. I've made this pie with Cocao, banana, strawberries and plain vanilla bean (and coconut meat). The only thing is when you get into blueberries, mango etc.. you'll need to sub part or all of the avocado with nuts, more oil or psyllium, irish moss etc. It's a big experiment, that's for sure.. and there may be times you eat it out of a bowl, but that's okay! Remember that the coconut oil is important. When it freezes, it makes your filling a custard-cheesecake consistency. A blender is nice for this, but if you have the patience, you can hand whip the avocado. Halving this recipe doesn't work so well. It can be a pain to get the blender really going with a smaller amount than this. Besides, this is so good, you'll wish you made more!
Jo's Key Lime Pie (6 smallish servings)
2 Tbs Lime Juice
1/2 Cup Coconut Oil (did I say it was low fat? Whoops)
2 Tbs Raw Honey (any honey really, I don't favor date syrup with this, experiment)
1/2 Cup Almond Pulp (I used leftovers from making milk- finely ground almonds/almond flour will work)
1/2 Cup Dates (not soaked)
Pinch of Salt
Pinch of Cayenne (may think I'm crazy.. that's just how I like it..the spicy/sweet thing)
*Blend all filling ingredients together. Set aside.
*For the crust, process dates and almond pulp (and salt/cayenne) together until smooth(ish).
*Press the crust into greased or lined muffin tins (or custard dish, whatever you've got really).
*Spoon in filling. Freeze for 1-2 hours.. if it freezes hard, like ice cream, just leave out for 5 minutes before eating (of course you could have key lime pudding instead of freezing, but chill first for best taste.
If you love this and want to make it for a potluck, grab a spring form pan (smallish), double/triple the recipe and top with shredded coconut for looks, and taste- coconut loves lime- you know.. put da lime in da coconut?
Nutritional Info (according to Spark recipes)
276. g Carbs
18.2 g Sugar
and bunches of vitamins and minerals
Key Lime Pie recipe (at 6 servings:
324 calories per serving
13.4 g of bad fat (versus healthy avocado/coconut oil-good fat)
37 g of sugar!